CAREER OPPORTUNITIES

Sous Chef - Basecamp (Nelson Co, VA)

The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to lead a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations.

Basecamp Junior Sous Chef

The Junior Sous Chef is responsible for supervising the kitchen efforts, including all food preparation and personnel management in the absence, or on behalf of, the Sous Chef or Executive Chef. This position, while working the line, also completes the tasks of Lead Line Cook.

Basecamp Host

The Host is the first point of contact for Basecamp visitors. This position is responsible for making sure that visitors’ experiences start in the best way possible, and is the frontline for operational organization. The Host tracks table occupancy, seats guests, and assists them with the QR ordering process and takeout orders. This position also provides customers with merchandise items upon request and may assist servers, bussers, and food runners when necessary. This position is vital for the Front of House operation to run smoothly and maintains the pacing for any given shift.

Basecamp Server

The Server position works as a team to collectively ensure a positive experience for all guests. The Server functions as the first point of contact for table service diners and provides guests with an in-depth knowledge of the company and current menu offerings. This position provides customer service. They introduce guests to and assist guests with QR ordering and maintain a sound table experience until the guest leaves.

Basecamp Busser

The Busser maintains cleanliness in the Front of House to ensure efficient and quality experiences for visitors. The Busser works alongside servers and hosting staff to determine the order in which they operate and provide attention. This position’s duties are conducted autonomously, although there’s prioritized direction provided from other employees on the Front of House team. This position’s scope is not broad in nature, but reliability is critical. This position assists the Front of House operation in running smoothly and efficiently.

Outpost Line Cook

The Line Cook is responsible for preparing and cooking food, preparing it directly for service. The Line Cook is an experienced position in the kitchen with the ability to use all equipment necessary (Flat Top, Grill, Sauté, Deep Fryer, Salads, Smoker, and Pantry), and possess the training and skills to perform all tasks to achieve the highest quality at the Chef’s discretion.

Basecamp Line Cook

The Line Cook is responsible for preparing and cooking food, preparing it directly for service. The Line Cook is an experienced position in the kitchen with the ability to use all equipment necessary (Flat Top, Grill, Sauté, Deep Fryer, Salads, Smoker, and Pantry), and possess the training and skills to perform all tasks to achieve the highest quality at the Chef’s discretion.